Pistachio Cheesecake
Description
This recipe won't take much time. Making pistachio cheesecake is not difficult at all—just follow the step-by-step recipe and be patient while you wait for it to be ready, because it is incredibly good. Such a cheesecake will grace any festive table. Serve chilled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients according to the recipe.
- 2
Step 2
First, prepare the shortcrust base.
- 3
Step 3
Grind the cookies in a blender.
- 4
Step 4
Chop the pistachios with a knife. Use some of the pistachios to make the shortcrust base, and the rest for decoration.
- 5
Step 5
Place the crushed cookie crumbs and some of the pistachios in the mixing bowl.
- 6
Step 6
Add soft butter to the crumb mixture and mix with your hands until the crumbs are moistened and hold together without crumbling in your hands.
- 7
Step 7
Prepare the baking pan. If you are using a baking ring, place it on a firm surface and set the diameter to 18 cm. Line the bottom with parchment paper and wrap the outside with foil; it is best to use several layers of foil.
- 8
Step 8
Spread one-third of the shortcrust crumbs over the bottom of the pan and press firmly with your hand or the bottom of a glass. Shape the remaining crumbs into sides 5–6 cm high. Refrigerate for 30–40 minutes.
- 9
Step 9
While the shortcrust base chills in the refrigerator, prepare the ingredients for the cheesecake filling.
- 10
Step 10
Place the cream cheese in a mixing bowl, add the powdered sugar, and rub until smooth.
- 11
Step 11
Add the 2 eggs to the cheese base one at a time, beating in each egg before adding the next.
- 12
Step 12
Pour in 120 grams of cream and mix with a silicone spatula. Do not whip. Add the pistachio paste last.
- 13
Step 13
All ingredients should be well mixed together.
- 14
Step 14
Remove the mold from the refrigerator, spread the cheese mixture into it, and smooth the surface.
- 15
Step 15
Bake the cheesecake at 140°C for about 90 minutes with steam. To do this, pour hot water into a roasting pan and place it on the lower rack. Place the cheesecake on the middle rack.
- 16
Step 16
While the cheesecake is baking, prepare the ingredients for the pistachio pastry cream.
- 17
Step 17
Pour 150 grams of milk into a heavy-bottomed saucepan, add half the sugar (20 grams). Bring to a boil.
- 18
Step 18
In a bowl, rub together 1 egg yolk, vanilla sugar, the remaining sugar (20 grams), and cornstarch.
- 19
Step 19
Work the mixture until smooth and uniform.
- 20
Step 20
Pour half of the hot milk into the yolk mixture, mix well, and return to the saucepan. Place over low heat.
- 21
Step 21
While stirring continuously, cook until thickened; as soon as the mixture begins to thicken, remove from heat. Rub smooth so there are no lumps. Return to the stove over low heat and cook, stirring, for about 30 seconds.
- 22
Step 22
When the cream has cooled slightly, add the pistachio paste and mix it in well.
- 23
Step 23
Transfer the cream to a container, cover with plastic wrap pressed directly onto the surface, and refrigerate until ready to use.
- 24
Step 24
Do not remove the finished cheesecake from the oven right away. Turn off the oven and open the door. This technique will help prevent cracks as it cools.
- 25
Step 25
Very carefully remove the cheesecake from the springform ring. Refrigerate the cheesecake for 6–8 hours (or overnight) until fully set.
- 26
Step 26
For the final decoration of the cheesecake, beat the pastry cream.
- 27
Step 27
Spread the pistachio pastry cream over the cheesecake surface, create decorative ridges, and sprinkle with chopped pistachios and freeze-dried raspberries.
- 28
Step 28
It's time to enjoy a very tender and aromatic pistachio cheesecake. It's incredible!